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Banana, Blueberry, Coconut, and Toasted Walnut Bread
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Banana, Blueberry, Coconut, and Toasted Walnut Bread

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 Loaf
Author Pam - For the Love of Cooking

Equipment

  • Loaf pan
  • Hand mixer
  • Wire Cooling Rack

Ingredients

  • ¼ cup butter softened to room temperature
  • ½ cup sugar
  • 1 egg room temperature
  • ½ tbsp vanilla
  • 2 large very ripe bananas, well-mashed
  • 5 tbsp + 1 tsp vanilla yogurt
  • 1 cup flour
  • ½ tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ cup walnuts toasted
  • ½ cup shredded coconut
  • ½ cup fresh blueberries divided

Instructions

  • Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
  • Cream together the butter and sugar with a hand mixer or stand mixer.
  • Add the egg and vanilla, mixing thoroughly. Stir in the banana and yogurt.
  • In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  • Slowly add the dry ingredients to the banana mixture.
  • Fold in toasted walnuts, coconut, and most of the blueberries, reserving a few for the top of the loaf.
  • Pour the batter into the prepared loaf pan, then sprinkle the remaining blueberries on top.
  • Bake for 45-50 minutes, or until the tester inserted in the center of the loaf comes out clean.
  • Let cool in the pan for a 10 minutes before transferring to a wire cooling rack.
  • Let cool for at least 15 minutes before slicing.
  • Serve and enjoy.